4While pork roasts, chop onion and mushrooms for sauce. Wilt onions and mushrooms over Medium heat in a 10-inch non-stick skillet or 2-quart sauce pan. Stir until soft and liquid evaporates. Remove from pan and set aside.

5Melt butter over Medium heat. Add flour; stir 3 to 4 minutes until golden brown. Pour chicken broth and wine into pan. Stir with a whisk until smooth. Bring liquid to a boil; heat 5 minutes until thickened. Stir pork juices, onion and mushrooms into sauce and heat 3 minutes to thicken. Season sauce with salt and pepper to taste. Serve over chops.